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Serving size
Ingredients
Ingredients
- 2 pak choi
- 2 tbsp rice wine vinegar
- 1 onion
-
200g brown rice noodles(Brown Rice Flour, Water)
- 4cm fresh ginger
- 1 handful of fresh coriander
- 1 tbsp cornflour
-
2 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
- 25g honey
-
1 tsp Chinese five-spice (use half)(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 3 spring onion
- 1 handful of fresh mint
- 500g free-range pork mince
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 176Kcal | 572Kcal |
| 736kJ | 2394kJ | |
| Fat | 8.6g | 28g |
| of which saturates | 2.4g | 7.9g |
| Carbohydrates | 15g | 50g |
| of which sugars | 2.8g | 9.1g |
| Protein | 9.5g | 31g |
| Salt | 0.55g | 1.8g |
| Fibre | 1.3g | 4.2g |
Prep in 10
High protein
5 plants
Five-spice Pork Meatballs in Noodle Broth
A warming noodle broth starring our free-range British pork mince, flavoured with Chinese five-spice. To the pot, we chuck in fragrant ginger and crispy pak choi. Then umami-tamari and rice wine vinegar for more oomph. Finish off with handfuls of fresh-cut mint and coriander.
Cooking Instructions
Cooking Instructions
- Boil a kettle. Roughly dice the onion. Finely slice the ginger into thin strips. Heat a large saucepan with 1 tbsp oil on high heat. Add the onion and ginger and cook for 3-4 mins, until deep golden brown.
- Dissolve the cornflour in a jug with 50ml water and top up with 750ml boiling water. Add the cornflour mix, honey, tamari, vinegar and half the five-spice to the pan. Simmer for 5 mins.
- Generously season the pork with sea salt, then form into 16 meatballs. Roughly chop the pak choi into bite-sized pieces. Slice the spring onions into 3cm pieces. Add the meatballs, pak choi and spring onions to the broth. Simmer for 10 mins. Season to taste with a pinch of sea salt.
- Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water. Pick the mint from the stalks and roughly chop with the coriander. Stir half the herbs into the broth.
- Serve the noodles in bowls and ladle over the broth. Top with the meatballs and veg. Garnish with the remaining herbs.
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